Wednesday, 29 January 2014

Egg fried rice is one of the easiest dishes you could ever hope to make, but it's also a classic. If you're planning a banquet for Chinese new year, you'll certainly need to make sure you have plenty of rice to mop up all the delicious sauces.

The peas and scallions really stand out against the white rice, making it look more striking than any five-ingredient dish really has a right to. You could season the rice with a little soy sauce, black pepper, or chilli flakes, but as I was making it to serve alongside other dishes, I decided to leave it plain on this occasion. For a snack on its own, I'd probably add a few extra seasonings.

I first learnt to make egg fried rice by watching the preparation at a Japanese teppenyaki restaurant, where the method was approximately thus: fry an egg, and chop it into the (already cooked) rice. End of story. It was just so ridiculously simple. Cooking the egg first means you end up with distinct pieces of egg in the final dish, and the rice grains also remain separate, which wouldn't happen if you combined the rice with uncooked egg.

This quantity serves two, quite generously, but it's easy to double up if you're feeding family and friends.

5:2 Diet
Prepared as described, and shared between two, this recipe comes in at around 450 calories per serving.

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